Crunchy Bok Choy Slaw

4 Reviews
From the EatingWell Kitchen

A versatile side dish to go with grilled meats or poultry. Crispy, crunchy and thoroughly delicious.

Ingredients 8 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 8 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/4 cup rice vinegar
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons sugar
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon salt
  • 6 cups very thinly sliced bok choy, (about a 1-pound head, trimmed)
  • 2 medium carrots, shredded
  • 2 scallions, thinly sliced

Preparation

  • Active

  • Ready In

  1. Whisk vinegar, oil, sugar, mustard and salt in a large bowl until the sugar dissolves. Add bok choy, carrots and scallions; toss to coat with the dressing.

Nutrition information

  • Serving size: 3/4 cup
  • Per serving: 34 calories; 2 g fat(0 g sat); 1 g fiber; 4 g carbohydrates; 1 g protein; 43 mcg folate; 0 mg cholesterol; 3 g sugars; 0 g added sugars; 5118 IU vitamin A; 27 mg vitamin C; 67 mg calcium; 1 mg iron; 137 mg sodium; 202 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 vegetable

Reviews 4

July 04, 2013
profile image
By: EatingWell User
Your picture has red onion or cabbage in the salad, but nothing red is in the recipe you list!I drew the water out of the bok choy with salt and rinsed it well before using it in the salad, which eliminated the bitterness (I almost always do this to veggies in the Kale family before I use them in uncooked recipes).. I added grated ginger and used honey instead of sugar and left the onion like products out. It was good.
November 13, 2010
profile image
By: EatingWell User
I did the same as the two above and used agave rather than sugar and added an extra tsp as well. Instead of the green onion I used a shallot as that's all I had and I added a sprinkle of toasted sesame seeds and sunflower seeds for an additional salty crunch. This was served as a side to some organic ribs. Delicious!!
July 02, 2010
profile image
By: EatingWell User
Great summer salad, just like person before me posted used agave syrup and added julliened apple for a little extra sweetness. Bok choy is a little bitter, but with all the other flavors makes a great combination.
June 05, 2010
profile image
By: EatingWell User
Really light and refreshing summer salad, used agave syrup instead of sugar... an extra teaspoon to sweeten it up a bit. Also did not have bok choy so used chinese cabbage.